Sunday, December 1, 2013
Sunday Dinner :Creamy Mustard Sauce & Pork Roast ------ slow-cooker
Prep / Total time 7 hours 45 minutes Serve 8
1 tablespoon vegetable oil
2-1/2 to 3 pound pork boneless
2 medium carrots , finely chopped (1/2 cup)
1 medium onion , finely chopped (1/2 cup)
1 small shallot , finely chopped ( 2 tablespoons)
1 cup dry white wine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup half-and-half
3 tablespoons country-style Dijon mustard
1 . Heat oil in 10-inch skillet over medium-high heat . If pork roast comes in netting or is tied , do not remove . Cook pork in oil about 10 minutes , turning occasionally , until brown on all sides .
2 . Place pork in a 3-1/2 to 6-quart slow cooker . Mix remaining ingredients except half-and- half and mustard in a small bowl , pour over pork .
3 . Cover and cook in low heat setting 7 to 8 hours .
4 . Remove pork from slow cooker ; cover to keep warm . Skim fat from pork juices in cooker if desired . Stir half-and-half and mustard into juices. Increase heat setting to High . Cover and cook 15 minutes or until slightly thickened . Remove netting or strings from pork . Serve sauce with pork .
The white wine blends nicely with the flavor of mustard , you can also use chicken broth
For a side dish , toss potato dumpling , German spaetzle or Italian gnocchi with melted butter and a pinch of chopped fresh parsley or dill weed . Look for them in the frozen-foods section of your supermarket.